Posts tagged ‘soup’

Pumpkin Black Bean Soup (recipes from my mom’s cookbook)

Guest post from my mom =]  (Thanks)

I’m going to add that this recipe is delicious and has a bit of a tex-mex taste to it.

-Ariel


Hi there!  I’m Lin and I happen to be Ariel’s mother.  Currently Ariel and I are approximately six thousand miles apart.  Thanks to the internet the distance doesn’t really exist for us.  Like Ariel I very much enjoy cooking and baking.  My cooking style is a little different.  For starters I’m a vegetarian as is my son.  My husband is a meat eater.  My cooking reflects my household.  I tend to cook veg meals that go well with a simply cooked piece of meat or with the addition of grilled chicken or seafood.  Right now I am excited because canned pumpkin is finally in the stores.  I love to cook and bake with canned pumpkin.  My plan is to stockpile cans of pumpkin so that I’ll have plenty to last through the winter months.  In celebration of canned pumpkin I am sharing a favorite recipe Pumpkin Black Bean Soup.  It’s quick, easy and delicious!  For the meat eaters in your home feel free to grill some shrimp seasoned with cumin and pepper and add to their serving.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.

This entire recipe takes about 30 minute’s total.  10 minutes prep time and 20 minutes cook time.  Enjoy

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November 10, 2009 at 2:25 pm 2 comments

Vegetarian Vegetable Baked Potato Soup

Just like my other (more traditional) baked potato soup recipe, this soup is a great, filling way to warm up from the cold.  Its very thick, like a cross between a soup and a stew.

Vegetarian Vegetable Baked Potato Soup

Ingredients:

  • 3 cups/4 dl water
  • 1 vegetable bouillon cube
  • 1 cup/ dl milk
  • 2 cups/ 3 dl sour cream
  • 3 large-8 small (use judgement) potatoes
  • a small bouquet of broccoli
  • a large onion
  • 4 cloves garlic
  • a handful of fresh grated parmesan cheese
  • salt, pepper, chili pepper flakes to taste

Cook:

  1. Chop all veggies.
  2. Boil water, add bouillon cube and potatoes.  Cook 10 minutes.
  3. Add remaining veggies.  Cook 10 minutes or to desired softness.
  4. Add milk,  sour cream and seasoning.  Stir until back to temperature.
  5. Stir in parmesan cheese.  Serve when all vegetables are to desired softness.

If you use low-fat sour cream and skim milk it’s actually quite healthy.  And delicious.

-Ariel

November 1, 2009 at 9:39 am Leave a comment

Mexican Chicken and Lime Soup

This was soo yummy last night.  The flavor is unique and intense; perfect for hot or cold weather.  I should have taken a pic of it, but I didn’t think to until after it was gone.

Mexican Chicken and Lime Soup

Ingredients:

  • 1 liter/4.5 cups water
  • 2 chicken bouillon cubes (or sub stock)
  • 3 chicken breast halves
  • 3 large onions
  • 3 -4 cloves garlic
  • 2 chili peppers, de-seeded
  • 2 tomatoes
  • 2 limes
  • a handful of cilantro
  • seasonings (salt, pepper, oregano, whatever you like.)

Cook:

  1. Put water, bouillon cubes, chicken, seasonings, garlic, and one chopped onion in a pot and bring to a boil.  Reduce to medium heat, cover, and simmer until chicken has cooked.
  2. While chicken is cooking chop and saute onions, chili, cilantro, and tomatoes (put the cilantro and tomatoes in last, after the chili and onions have had a chance to soften.  For stronger cilantro and/or chili flavor, do not saute.)
  3. Shred chicken when it is cooked and return to pot.  Add sautéed vegetables to the pot.
  4. Halve the limes and squeeze the juice into the pot, then toss the rinds in the pot as well.  Simmer for about ten more minutes to absorb the flavors, then serve.

This recipe had a slightly more involved cooking process than I usually go for but was definitely worth the effort.  It was just as good cold this morning for breakfast.  =]

-Ariel

October 23, 2009 at 2:36 pm 1 comment

Baked Potato Soup

Mm, this was a good idea for dinner today.  It was chilly out here and it was getting late when we all got home from the 6yr olds gymnastics class, but this soup is quick to make, easy to clean up after, and thick enough to warm us back up.  And, if I haven’t stressed this enough, my US-metric conversions are not exact, but I don’t really think that matters.

Baked Potato Soup

Ingredients:

  • 2 or 3 large potatoes, or about 8 small ones.
  • A few slices of turkey cold-cuts (as a healthier option to bacon)
  • 3 cups /4dl water
  • 1 chicken bouillon cube (stock/broth of course can be substituted for water and bouillon, we just don’t have any in the house.)
  • one small/medium onion
  • 2 garlic cloves
  • 1/2 cup or a dl of milk
  • 1/2 cup or a dl of sour cream
  • Flour (a couple tablespoons to bring to desired thickness)
  • basil, salt, pepper, and crushed red pepper to taste

Cook:

  1. Peel potatoes and cube into bite-sized pieces.  Chop onion and garlic.  Cut up the turkey into small bits.  Add to a medium sauce pan with water and bouillon cube.  Cook on medium-high heat until potatoes soften.
  2. Add in milk, sour cream, and seasonings.  Stir in flour until reached desired thickness.  Let simmer long enough for the soup to absorb the flavors and bring the milk and cream up to heat.

Start to finish this meal should take about half an hour to prepare and cook.  I served it with a garnish of shredded cheddar cheese and chives and a side of bread.  Definitely a bone-warming soup.

-Ariel

September 23, 2009 at 4:15 pm Leave a comment

Italian-American French Onion Soup

So tonight was of those evenings where, while being dragged past the kitchen by a three year old, I looked at the clock and realized that it was dinnertime.  And I hadn’t even an idea for dinner.  Usually I plan out dinners for the following week on the Thursday or Friday before and over the weekend we do a big shop, but this week we were a bit unorganized and so was the big shop.  Now there is some funky purple uterus-shaped (is that enough adjectives for you?) root sitting on the countertop but none of the vegetables that would grill up quick and taste good as a side with chicken (my fall back plan.)

No fear.  I did a quick inventory of what we did have and remembered a Rachel Ray recipe that I’d read once, and made a soup based off of what I remembered.  It was good.  I’m going to call it Italian-American French Onion Soup. Because I don’t remember what she called it.  Here’s what I did:

Ingredients: (in no particular order)

  • chicken breast (I used was was probably 1.5lbs for four adults, and thought 2lbs might have been better.  Assorted veggies could be substituted for vegetarians)
  • one large purple onion (because I like the purple ones)
  • three-four cloves of garlic
  • one chili pepper
  • can of chopped tomatoes
  • bouillon cube (I used chicken flavor, but vegetable would work too.  Also, if you have stock, that would work too.)
  • water
  • olive oil
  • seasonings
  • parmesan cheese
  • two hamburger buns.  Because that was the fanciest white/whole wheat bread in the house.

Preparation:

  1. cube the chicken (or slice various veggies)
  2. slice the onion
  3. chop the garlic
  4. de-seed and thinly dice the chili pepper
  5. pre-heat the oven (to toast the bread.)  350’F or 200’C, it doesn’t really matter though, as long as it toasts.  (I sliced the buns in half before toasting.)

Cook:

  1. Put some olive oil in a sauce pan and cook the chicken through on medium-high heat.
  2. Add onion, garlic, chili pepper.  If you like it strong, move on to step three.  If you want the onion and garlic taste to be more subtle, let it cook until the onion gets soft.
  3. Add can of chopped tomatoes.  Fill can with water, add to soup.  Fill can either half or all the way again with water (eyeball it,) add to soup.  Add bouillon cube.
  4. Season to taste.  Fresh is always better, but I used dried oregano and basil.  Also, salt and pepper.
  5. Let the soup cook for about 10 minutes to absorb the flavors.  Stir occasionally.  Toast the bread face down for a bit, then flip it and put some parmesan cheese on it.  Let the cheese melt.

That it.  Put the toasted bread in the bottom of a bowl and pour soup on top.  Garnish with a bit more parmesan and enjoy!  This fed four adults with no left-overs, but it’s pretty easy to adjust.  One of the things I really liked about this recipe was how completely easy and fast it was (including prep time, it should not take longer than 20-25 minutes) and also how wonderfully quick clean-up was after.  Plus everyone really enjoyed it =]

-Ariel

September 9, 2009 at 11:07 am Leave a comment


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